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Friday, January 27, 2012

Food Waste Friday--January 27, 2012

It's time forFood Waste Friday, when the Frugalgirlencourages us to post pictures from the previous week of wasted food from our household. This accountability hopefully will help us to be more careful with our food and maybe save some money.

Here it goes for this week.

We didn't have any current waste* this week. However, it's been about six months since I have carefully investigated the condiments on my refrigerator door. Here's are some of things I found when I gave it a look.

Two jars of strawberry preserves. I combined these into the smaller jar.

Six jars of hot sauce. My son seems to think that we need another one every time we go to the store. I'm going to remind him to look in the refrigerator before we buy any more.

2/3 of a jar of tahini. We got this to make hummus. However, there's a lot more here than we need for our hummus making. Does anyone have any good suggestions for using tahini other than hummus?
I would like to use it up before it goes bad.

This mayonnaise was just too old, so it went down the drain. I can never seem to use up a jar even when I buy the small ones.

*Current waste--I use current waste to mean no leftovers or produce or food that we fixed went bad this week.

Congratulations on not having any current waste!The only recipe with Tahini which I've tasted is Baba Ganouj. It resembles Humus a little bit, but is made with eggplant. But it seems like there are quite a few things that you can make with Tahini. You can check this out if you like: http://www.bbc.co.uk/food/tahini

I've been procrastinating going through condiments. I know there are at least 2 jars of cocktail sauce in there that are possibly older than my kid. Probably because we don't even eat cocktail sauce...

The hot sauce is hilarious! I know I've done that before, for sure. We have two boxes of one kind of cereal opened, and the same thing with two identical bags of flour. Sometimes life just gets in the way of being organized! :)

About the tahini, yes, yes, yes! Tahini is amazing on white fish of any kind. I make tahini sauce by mixing it to taste with lemon juice, some minced garlic and salt (a pinch will do.). Carmelize some onion, spread over lightly seasoned white fish of your choosing, like tilapia, and bake until flaky and cooked through. I serve this with brown rice and a salad. If you need more detailed directions, I can send you a more complete, comprehensive recipe with more exact measurements.

You can also cook kafta kabobs in tahini sauce (sauce is always made the same way.). They are long meat sticks made with ground beef or lamb, parsley, onion and spices. This is also delicious! I just love tahini.

You can check out Dede's Meditterranean Kitchen website, which is www.dedemed.com, I think. She probably has a lot more ideas for how to use tahini. I get a lot of ideas from her!

I almost forgot! You can water your tahini sauce down until the consistency is a little thinned out, and still spreadable. You can use it on boneless chicken, and bake the same way that you would do the fish (still using the camelized onion. The onions add something really special when combined with tahini sauce.). I hope this helps!

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Ward and I live on a couple of acres in the suburbs. We go to work and then come home to spoil our four cats. Our sons, Wally and Theodore, drop by then and again to tell about their adventures.
See "Who Am I" tab for more info.